Pol Roger Champagne Rosé Vintage 2018

Pol Roger Champagne Rosé Vintage 2018

The “Cuvée”
Pol Roger does not produce a Non-Vintage Rosé, preferring to market it only in vintage vintages.
The Brut Rose Vintage 2018 is made from a blend of 50% Pinot Noir and 35% Chardonnay obtained from about twenty Premiers and Grands Crus of the “Montagne de Reims”
and the Côte des Blancs. To achieve its delicate color and subtle aroma 15% Pinot Noir, from selected vineyards in Bouzy, Ambonnay and Cumieres, is vinified “en rouge”
and added to the mixture before the second fermentation.

Vinification and Maturation
The must undergoes two débourbages (decantations), one immediately afterwards in the press
pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C for 24 hour period. A slow cool fermentation takes place with temperature kept below 18°C in stainless steel with each variety and village kept separate. The wine undergoes full malolactic fermentation before final blending. Secondary fermentation takes place in bottling at 9°C in Pol Roger’s deepest cellars (33 meters below street level) where the
the wine is kept until remuage (remuage) by hand, a rarity in Champagne Nowadays. It owes its very fine and persistent froth to which Pol Roger is renowned
much to these deep, cool, damp cellars.

Tasting Notes
Light salmon with delicate pink hues. Great color intensity with a fine fragrance and persistent effervescence.
The nose is intense and reminiscent of a basket of red fruits including raspberry, redcurrant and blackcurrant mingle, with the addition of exotic nuances of mango and papaya. With time and air, floral aromas of rose and honeysuckle then dominate.
The palate is enveloping, with some refinement and impressive length. Despite evident ripeness on the palate, the wine has terrific freshness and a very present acidity suggesting a bright future for this cuvée.

Food pairings
The Brut Rosé Vintage 2018 is an ideal choice to accompany fish such as grilled salmon or even sushi. It also goes well with fruit tarts and other fruit-based desserts; try the pairing
with a forced rhubarb effect, the sharpness of the fruit complementing the wine’s elegant structure.